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Ingredients

1 head savoy cabbage
1/4 cup pine nuts, toasted
1/2 cup pitted prunes
1/4 cup olive oil
1 sprig rosemary
1/2 cup buttermilk

Method

  1. Leaving the root intact, cut the cabbage into six wedges and then wash between the leaves to remove any dirt then allow to dry
  2. In a bowl combine the pine nuts, sliced prunes, minced rosemary, and olive with with a big pinch of salt and black pepper to make a chunky relish
  3. Just before serving grill or sear the cabbage wedges until they are deeply browned
  4. Flip and sear the other side
  5. Remove to a serving platter, spoon the buttermilk all over, and then dollop the pine nut relish evenly across each wedge